Pujabi Dal & Buttered Paratha

Dal/Daal/Dhal various ways of spelling it..

Buttered paratha, more expensive than wraps because of the butter, but way cheaper than from an Indian takeaway.

Paratha for 6
250gms of flour either plain or chapati (atta)
splash of oil
4 to 6 tablespoons of ghee or butter
120 to 140ml of tepid water.
pinch of salt.
mix flour and salt then add oil, dribble water in slowly to make a dough, knead the dough for a few minutes, then leave for 5 minutes
Cut into 6, then flour surface well,
roll out into discs, then spread ghee or butter all over disc,
fold in half and spread butter/ghee on to the semi disc,
fold in half again so its like a triangle ish shape,
then roll out into a disc again, add butter or ghee to a chapati pan or frying pan, just the surface and cook paratha till it bubbles then spread more ghee on it and turn over cooking other side, about 2 min each side…

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Punjabi dal
300gms of red lentils
3 chopped garlic cloves
2cm fresh grated ginger
2/3 chillis
teaspoon of salt
1 chopped onion
Teaspoon of cumin seeds
Teaspoon of black mustard seeds
5/6 curry leaves
2 teaspoons of garam masala
Handful of peas

Add the red lentils to a pan with chopped garlic cloves, fresh ginger and chillis, plus a teaspoon of salt and water about 600ml and cook for bout 20 mins.
In a frying pan fry a chopped onion with  cumin seeds, black mustard seeds and curry leaves until soft.
Then add the garam masala and cook for a couple of minutes more,
Add the onion mix to the lentils with a handful pf peas, cook for about 10 minutes more on a simmer.
Add dal to paratha, I also added some minted yogurt.

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Akoori… Indian Scrambled Eggs.

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Akoori for breakfast today. Going back to my roots. Indian scrambled eggs
Very easy to do.
Serves 2

1 onion finely chopped
4 eggs
2 garlic cloves finely chopped
An inch of ginger grated or finely chopped
1 chilli finely chopped
Teaspoon of cumin seeds
2 teaspoons of ground coriander
Pinch or tureric
Salt & black pepper
2 large tomatoes chopped small

Fry the onion, garlic, ginger & chilli for 8 to 10 mins so nicely softened.
Add in the spices and coat the onions.
Stir in the tomatoes, cook for a few minutes.
Break in the eggs and stir in gently until they start to scramble, turn off heat and keep stirring until they are the consistency you like.

Serve with fresh coriander or mint or both, I also added some natural yogurt on top.
lovely on toast or served with home made pitta.

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Coconut & Lime Dahl

In a pan add 100gms of yellow split peas (chana dahl) and 50gms of red
lentils with water and 2 garlic cloves chopped, a teaspoon of turmeric
and grated ginger, and some coriander fresh or dried, let that cook for
40 mins to an hour
meanwhile make the tarka bit
fry some cumin
seeds and 4 red chillis chopped, a small onion and a teaspoon of garam
masala and 2 chopped toms, let this fry for 10 mins so you have a nice
oil coming from it…
then add the tarka to the dahl and mix in
well, cook for 10 mins more, then add half a can of coconut milk, and
juice n zest of a lime,,
24p for split peas and lentils
half a tin of coconut milk 17p based on tesco world food aisle 3 tins for a pound
spices i buy in bulk from asian shop so pense
garlic 10p
ginger 10p
2 toms 20p
2 chillis? unsure as i grow mine and not bought for years
all in all this would cost you around a pound to make maybe £1.20, will serve 4.

Lentil & Chickpea Curry

Lentil & chickpea curry.

1 x 400g tin of chickpeas
3 onion, chopped
2-3 clove of garlic, chopped
100g red lentils
1 x 400g tin of chopped tomatoes
2 tsps tumeric
2 tsps cumin seeds
2 tsps crushed chillies
2 tsps curry powder
4cm cube root ginger
500ml veg stock

fry the onion, garlic and ginger and soften.

When the onions are soft and translucent, add the spices and stir well.

Next add the tinned tomatoes, stock, chickpeas and lentils.

Turn the heat down, cover with a lid and simmer for 20 minutes until the lentils are cooked